:max_bytes(150000):strip_icc()/20250421-SEA-NoBakeFudgyChocolateSquares-MorganGlaze-Beauty1-2d3be09670754d099c965bc3888efcaf.jpg?w=780&resize=780,470&ssl=1 "This chocolate dessert without cooking combines the best of brownies, fudge and foam")
Why it works
- The crust gel helps to adjust it and avoids the need to cook.
- Sweet condensed milk companies when they are refrigerated and give chocolate squares its texture satisfactorily.
- Instant espresso powder improves the soft-bitter flavor of chocolate.
I like to make desserts whatever the season, but as soon as the weather warms up, I start to think of the confectionery that I can do without turning on the oven. Although there are many versions without cooking of my favorite desserts, including layer cakes, cheese cake and cookies, the latest addition to my repertoire without cooking is this recipe for Fudgy chocolate squares from our Birmingham, Alabama, Craig Ruff. Fudgy and rich in soft -soft chocolate, they combine the best of brownies, fudge and foam – and they have a cookie crust! In addition, they only take 20 minutes of active time to prepare.
To make the crust for the bars, fear pulcent chocolate cookies purchased in stores (such as the Oreos or the Maria cookies) in a culinary robot until they are uniformly crushed, then dip the crumbs of melted butter before pressing them in a saucepan. The crust gel helps to define it, which means that it is not necessary to light the oven. For a deep dark chocolate garnish, it takes a mixture of soft chocolate and soft butter together with sweet condensed milk, an instant espresso, a vanilla and a salt. Because the sweet condensed milk is cold, the bars take on a satisfactory and fudgy texture. Instant espresso powder helps improve the fruity notes of chocolate, and a touch of vanilla and salt helps to collect everything. With a brilliant layer of chocolate ganache, the bars are luxuriously rich and blurred – and the perfect excuse not to light the oven.
Hunting icing with serious dishes / Morgan
The recipe was developed by Craig Ruff; The lead note was written by Geneviève Yam.
This chocolate dessert without cooking combines the best of brownies, fudge and foam
Cook mode
(Keep the screen awake)
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Cooking spray
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1 (9–ounce; 255 g)) pack chocolate cookies (about 72 cookies), like Dewey’s, Oreos or Goya Chocolate Maria Cookies (see Notes)
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8 ounces uncommon butter (226 g; 2 sticks), cut into 1 tablespoon of pieces, divided
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1/2 ounce Powdered sugar (13 g; 1 tablespoon))
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3/4 teaspoon Crystal Diamond Salt Cashersplit; For table salt, use half as much in volume
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12 ounces Choped chocolate chopped (340 g; 2 1/2 cups), 70% cocoa, divided
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1 (14 ounces) can Sweet condensed milk
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2 teaspoon instant espresso powder
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2 teaspoon vanilla extract
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Plasted sea saltto garnish
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Lightly spray an 8 to 8 inch mold with a cooking spray. Line the bottom and sides with parchment paper, leaving an overhang of 2 inches on 2 sides. Lightly spray the parchment with a cooking spray; Cancel.
Hunting icing with serious dishes / Morgan
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In a culinary robot, the cookies to print until they are finely crushed, stopping to scrape the sides of the bowl if necessary, about 15 pulses. In a small secure bowl in the microwave, microwave 8 tablespoons of high butter, stirring from time to time, until it is melted, about 1 minute. Using a flexible spatula, stir the melted butter, sugar and 1/4 teaspoon in the cookies on the ground. Transfer to a prepared mold. Using a drink to drink with a flat bottom or a measurement cup, firmly press crumbs to form a compact layer, even at the bottom of the pan. Gell, discovered, up to firmness, about 15 minutes.
Hunting icing with serious dishes / Morgan
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In a large bowl in the microwave, mix 2 cups of chocolate and 4 tablespoons of butter; High microwave, stirring every 30 seconds, until it is melted and smooth, about 2 minutes. Incorporate the sweet condensed milk, instant espresso, vanilla and 1/2 remaining teaspoon. Pour the mixture into a refrigerated crust; Using a shift spatula, spread out in a uniform layer. Refrigerate, uncovered, until it is settled, about 1 hour.
Hunting icing with serious dishes / Morgan
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In a medium microwave bowl, mix 1/2 cup of remaining chocolate and 4 tablespoons of remaining butter. High microwave, stirring occasionally, until it is melted, about 1 minute. Stir until it is completely combined. Pour on a layer of refrigerated chocolate and using a shift spatula, spread out in a uniform layer. Refrigerate, uncovered, until it is settled, about 30 minutes. Sprinkle with laminated sea salt. Lift the parchment to remove the bars from the pan and transfer to a cutting board. Using a sharp knife, cut into 36 squares. (For the cleaner cuts, run the knife under lukewarm water, then dry the knife with a clean cloth before each edge.)
Hunting icing with serious dishes / Morgan
Special equipment
8 to 8 inch cooking pan, parchment paper, food processor, drink glass with flat bottom or measurement cup, microwave bowl, quirky spatula
Notes
Oreo platelets can be purchased online or in specialized grocery stores.
Make-ahead and storage
Chocolate squares can be refrigerated in an airtight container up to 1 week.
Chocolate squares can be closely wrapped and frozen up to 1 month. Let the refrigerator stand during the night to thaw.
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